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(1 votes, average: 5.00 out of 5)
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This Spicy Eggplant & Potato Stew is a spicy Indian-style eggplant dish that is easy to make and really tasty. I often boil potatoes to keep in the fridge to use for roasting or sautéing, but I particularly love using them to make a quick curry like this one. I craved spicy foods while on chemo. I found they were the only thing that could beat my chemo palate. This tasty treat is great as a side to change up the flavors of a traditional roast chicken or a piece of grilled fish.
Preparation
1. Heat the oil in a heavy skillet over a medium-high heat. Add the cumin seeds. When they start to darken and give off their distinct aroma, add the eggplant and garlic. Sprinkle with salt. Sauté until the garlic starts to color.
2. Add the potatoes and peppers. Sauté until the potato and eggplant are golden, the eggplant soft, and the peppers are browned in spots, about 10 minutes. Add the turmeric and ginger, a grind or two of black pepper and cook for one minute.
3. Add the tomatoes, and squeeze the ¼ lemon over the pan. Cook until the tomatoes give off their juices but still have some shape. You can add a couple tablespoons of water or stock to accelerate this. Stir in the mint. Serve immediately with Basic Roast Chicken or baked fish.
Ingredients:
- 3 Asian eggplants halved and cut into ½ inch chunks
- 6 small potatoes, boiled, quartered and peeled
- 1 small beefsteak tomato (about 6-ounces), diced
- 2 cloves garlic, peeled and sliced
- 1 poblano pepper or 2 jalapenos, deseeded and diced (see Ann’s Tips)
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric
- ¼ teaspoon powdered ginger
- ¼ lemon
- 2 teaspoons chopped mint (optional)
- Sea salt and black pepper, to taste
Nutritional Information
Calories
352 cals
Fat
5 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
3 g
Carbohydrates
74 g
Sugar
18 g
Fiber
19 g
Protein
10 g
Sodium
28 mg
*per serving
Ann's Tips and Tricks
Use a couple of teaspoons of cider vinegar instead of the lemon if you prefer.
Poblanos are not very spicy. For extra spicy heat, either use jalapenos or add ½ teaspoon of cayenne along with the turmeric and ginger in step 2.
If making this to accompany roast chicken, for extra flavor instead of using water, spoon some of the pan juices into the veggies.
